A tropical classic meets new school craft.
In a medium skillet, heat the oil.Add the celery, carrots, onion, marjoram, and thyme and cook over moderate heat, stirring occasionally, until the vegetables are softened, 8 minutes.
Scrape the mixture into the split peas and simmer over moderately low heat, stirring occasionally, until the peas have dissolved and the soup is thickened, about 2 hours.Serve with parsley pistou, onion rings, and crispy bacon..Originally appeared: March 2011.Whether you’re doing Dry January or not, having a few easy mocktails in your repertoire is always a good idea.
If you like to host, it’s nice to be able to make custom beverages for anyone who doesn’t drink alcohol.Or maybe you like whipping up a special drink after work, but don’t always want booze on a weeknight.
For both of these reasons, I have a few go-to nonalcoholic cocktail recipes I return to regularly, and I’m always on the lookout for more..
When it comes to mocktails, you want to make something that's not overly complicated or time-consuming.8. small round tomatoes (such as Campari), cut into wedges.
1. small red onion, thinly sliced.feta cheese, crumbled into large chunks.
loosely packed fresh mint leaves.loosely packed fresh basil leaves.